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As a newly opened commercial winery, there have been a few things that I have noticed from customers. The biggest is sweetness. From my observations of people that make wine (many of us on WMT) seem to like wines a bit dryer than what the typical wine drinker usually does. Myself, I prefer a...

Hello all. I'm about to bottle a new batch for our winery. Jalapeno (actual 24% jalapeno and 76% raisin to be legal) Wine. Should be available in a week or two. I will say, it's hot. It is a limited quantity, so there will not be free tastings for it. If you are interested, visit Endless...

Just wondering how people are storing bottles of 1000+ bottles. We have recently built a large 3 tier shelf to hold 2500 bottles. I was wondering what others have done to store large quantities of wine? Especially in limited area. I will post pics another time. Dimensions are 4'x8'x75"...

For our opening, we should have the following wines available. Apple Pear Blackberry Pineapple Blueberry Pecan We are also working on getting a batch of Jalapeno, but I don't think it will be ready. Opening day? Dunno. We are on a tight schedule and trying to further our...

merry Christmas all! There was a great deal on label printers and applicators so I picked up a Primera LX900 and a primera front and back applicator. they have rebates for $300 on the printer and $100 for the applicator! now all i have to do is finish up the labels, send in to the gov't for...

As you know, i've been working hard to go commercial with our wines. we'll we're there. time to actually start. i would like to keep this thread concise to help others in the future and provide as much info as i can. We are located outside of Hermann, Missouri in Montegomery County (Hermann...

As you know, i've been working hard to go commercial with our wines. we'll we're there. time to actually start. i would like to keep this thread concise to help others in the future and provide as much info as i can. We are located outside of Hermann, Missouri in Montegomery County (Hermann...

well, we moved in about 10 months ago and missed the beginning of our growing season. we didn't have time really to get much planted. this year is different. we recently planted: 4 pear trees (2 of 2 different types) 4 cherry trees 2 concord grape vines to add to the 2 we already have...

We just made a batch of cranberry from those vintner's harvest concentrate. they come in a can you can get from a few online sources. anyway, i know there are some on the site that do kits and would like to start in making wine from juice. to me, this is one of the easiest ways to make wine...

i've been reading many threads and come to the conclusion that many like to "stick to the recipe." this isn't a bad thing, but things happen and many times wines come out lacking body, flavor or have acidity issues. i think it's very important for people to realize that wine is easily blended...

we are going to make some guava using this recipe today: http://winemaking.jackkeller.net/reques49.asp any suggestions on tweaking it withing the next few hours would be helpful. will report back what we do later this evening.

Figure I post up something as we have worked alot of wine recently. Right now we have about 50 gallons of wine working. We will probably rack off another few gallons of it when all is said and done. Mostly due to pulp fermenting apple at the last chance for our growing season and lack of...

after re-reading another thread here, i think we should have a chat about drinking:) what i mean is, an informational thread about how much wine makes you a wino :d or atleast something to laugh about! :b you might be a wino if..... -you chill/prepare to drink multiple bottles BEFORE you...

Pecan wine is in secondary and is getting to the "dry" state. we had 23 gallons, but we just racked it again and now it's only 20. pecan is alot of work and lots of racking. it's all worth it in the end. recipe is our own. it's pretty complex, but makes an excellent table wine. very easy...

working some as i write this. it's a long, labor intensive process, but makes a great wine! I can't divulge the process, but i will share some pics and progress here. the taste is much like a brittle. buttery and smooth. the finish is superb and leaves you wanting more. it's so good, you...

Intro- Midwest Vintner Hello all, I figured i might give some background on myself as i probably will post up here alot (fast typist :p). Over time I have become more fond of wine. My father started making wine after a trip to France. Within two years, I became involved. Now I have...